My Secret Recipe for Restaurant-quality Gyoza. Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party. A traditional, authentic Japanese Gyoza recipe! Learn how to make these Japanese dumplings / potstickers, including a video Watch the recipe video and you'll be a Gyoza-Wrapping-Master in no time.
This recipe shows you how to make Gyoza 餃子(ぎょうざ), the traditional Japanese dumpling. I have the recipe for you. Display the golden brown side of the gyoza for better presentation. You can cook My Secret Recipe for Restaurant-quality Gyoza using 14 ingredients and 12 steps. Here is how you achieve it.
Ingredients of My Secret Recipe for Restaurant-quality Gyoza
- You need 500 grams of Pork mince.
- Prepare 3 of leaves Cabbage.
- It’s 3 of leaves Chinese cabbage.
- It’s 1 bunch of Garlic chives.
- Prepare 1/2 of Onion.
- Prepare 1 of Green onion.
- It’s 1 tbsp of Sake.
- It’s 2 tbsp of Oyster sauce.
- It’s 2 tbsp of Sesame oil.
- You need 1 small of peice Ginger.
- Prepare 1 of to 2 cloves Garlic.
- You need 1 of Pepper.
- You need 2 tbsp of Katakuriko.
- You need 1 of as required Gyoza skins.
Gyoza is the Japanese version of guotie 锅贴, a delicacy famous In Northern China. Gyoza is found at Chinese restaurants in Japan, but also a staple dish at Ramen noodle restaurants. Meat used in Gyoza is usually pork in Japan, but it could be chicken if you like. We used cabbage in this recipe because it is easy to get at any supermarket, but you can also use nappa.
My Secret Recipe for Restaurant-quality Gyoza step by step
- Chop cabbage and Chinese cabbage finely. Sprinkle salt and set aside. Squeeze out excess water (you can use a food processor if you prefer)..
- Chop green onion, garlic chives and onion. Mix with the ingredients from Step 1 and katakuriko. Stir well..
- In a different bowl, combine the pork mince, grated garlic and chopped ginger..
- Add Step 3 to Step 2 then add sake, oyster sauce, sesame oil and pepper. Stir well..
- The best way to wrap the filling with the skins is press in the middle first and make 3 pleats each on both sides. In this way, you will wrap many very quickly..
- I make them in bulk and freeze half. Freeze completely first, taking care so they don't stick to each other. After this, put them in a well-sealed bag..
- Heat a large portion of oil in a frying pan..
- As in this photo when the bottoms of gyoza are golden-brown, go ahead and steam them..
- When you make "wings" on the gyoza, add flour to the water for steaming. I dissolve one tablespoon of flour in 100 ml of water..
- Cover with a lid and steam for about five minutes..
- Uncover and evaporate the excess water in the frying pan to make the gyoza very crispy. This takes about two to three minutes..
- Look at the crispy wings around the gyoza!! The wings give them a very nice texture and taste..
Gyoza are Japanese dumplings filled with moist and juicy ground pork and vegetables, steamed and pan-fried to crispy golden brown on the bottom. It's very popular in and outside of Japan. In the United States, you can find them at Japanese restaurants and Asian-themed restaurants. Learn to make these authentic Japanese meat or vegetable dumplings, known as yaki gyoza, with our step-by-step guide. Set aside while you cook the rest.